Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje

Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Brown Butter-Infused Rye Whiskey, Maple Oleo Saccharum, Orange | Bartender Cameruhn Garner of The Archer Hotel

Cream Cheese, Strawberry Jam, Crumble | Pastry Chef Jules Stoddart of Little Ola’s Biscuits

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin

Bell Pepper Stew, Chile, Goat's Milk Feta, Arugula | Chef George Madosky of Fork

Mistela, Lime, Orange, Blackberry | Bartenders Kyle Darrow and John Grubb of Next of Kin

Borodinsky Sourdough Bread, Bulgarian Feta, Mozzarella, Egg Yolk | Restaurateurs Michael and Donna Kolodesh of Saami Somi

Black Tea-Infused Vodka, Oat Milk, Faccia Brutto Gorini, Lockhouse Amaro, Walnut Bitters | Bartender Fred Beebe of Post Haste

Mezcal, Lemon, Pineapple, Beet Syrup | Bartender Kate Houser of Ezov

Vanilla Buttercream and Strawberry-Rhubarb Jam | Baker Abby Love of Abby Jane Bakeshop

Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio

Grapefruit Sorbet, Aloe Foam, Fresh Grapefruit, Olive Oil, Fennel Pollen, Edible Flowers | Pastry Chef Ariana Quant of Uchiko

Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine

Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine

Crawfish Tails, Celery, Onion, Bell Pepper, Sharp Cheddar | Pastry Chef Jules Stoddart of Little Ola’s Biscuits

Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette | Chef Rene Garza of Uptown Sports Club